Indian-Style Bee Hoon Merah
1:1516 Oct 2026@annilravin
Master the art of Singapore's iconic Indian-style bee hoon goreng with Chef Annil. The secret to springy noodles begins with soaking dried rice vermicelli in cold water for an hour. In a roaring wok, fragrant aromatics meet a rich homemade boiled dried chili paste and freshly blended shrimp for intense umami. Tossed vigorously with chye sim, tau pok, sliced fish cake, crunchy bean sprouts, and finished with savory oyster sauce and dark soy sauce, this vibrant red noodle dish delivers robust wok hei and comforting spice.
Ingredients
Method
- Soak the dry bee hoon in cold water for one hour until pliable, then drain thoroughly.
- Heat neutral cooking oil in a large wok over medium-high heat.
- Add the finely chopped onions and sauté briefly, followed by the minced garlic.
- Stir in the blended chili paste and fry until fragrant and the paste turns a deep maroon color.
- Add 3 tablespoons of blended shrimp and stir-fry together with the chili paste.
- Add the chopped chye sim, cubed tau pok, sliced fish cake, and bean sprouts, frying everything together until lightly cooked.
- Add the drained bee hoon into the wok. Use two spatulas to lift, break up, and toss the noodles to evenly distribute the ingredients.
- Drizzle in oyster sauce and dark soy sauce to taste, tossing continuously until the noodles are uniformly coated and steaming hot.
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